Price starting from SGD128 per adult

More Details

Edge’s Sunday Champagne Brunch continues to impress with its tradition of an extensive brunch affair. Embark on a theatrical epicurean journey as Chef de Cuisine Howard Leong introduces a brand new brunch experience from 2 September 2018.

Adding to the theatrical element of Edge’s Sunday Brunch are two activity sessions - a cooking demo and cocktail making demonstration that will heighten your brunch affair.

A presentation of new Asian highlights include Thai favourites of Seafood Pad Thai, Grilled Pork Belly Skewer and Pad Kra Pao (minced pork with Thai basil). Penang delights not to be missed include the Duck Egg Fried “Koay Kak” (fried rice cake) and Kimberly Street Kway Chap. Chef’s modern Western interpretations include the indulgent Swiss Cheese Fondue Station, the decadent Pan-seared Togarashi Foie Gras served with churros and berries dip, a Charcoal Waffles corner served with Sambal Boston Lobster and Cold Capellini Paste with Kombu and White Truffle Vinaigrette.

The brunch is replete with the magnificent display of sweet treats at Edge’s dessert theatre and includes a new selection of Jumbo Desserts including the Giant Choux Puff, Giant Pastry Burger and Giant Apple Tart Tartin. The young ones will be especially pampered with the selection of Kids’ Desserts that features a Cotton Candy machine, “Pierrot Gourmand” Gummy Display and SpiralChocolate Fountain.

Newsletter Subscription

Contact Details

Pan Pacific Hotels Group is committed to safeguarding the confidentiality of your personal data. Your information will only be used to enhance your experience with us and will not be disclosed to third parties.

Give us a few moments while we process your request. Please do not close your browser window or navigate away from this page. Thank you.